Spanglish

A delicious tribute to Puerto Rican cuisine and culture, with more than sixty-five soulful recipes.

Growing up, Monti Carlo felt like she was perpetually bridging the gap between worlds—one on her home island of Puerto Rico, and the other living in the heart of Houston. In the space between, as a self-taught chef and eventual TV host and James Beard Fellow, she’s carved a space and cuisine all her own, one that’s a testament to a life spent bridging two cultures. It’s a mosaic of borrowed words and flavors, a reflection of the bittersweet beauty of fusing two very different ways of life. It’s pure Spanglish.

Within Monti shares the dishes embodying that journey: continental American classics created with the bold flavors of Puerto Rico, a taste of two worlds bumping against each other. There’s comfort food like her elementary school’s soupy chili with her Abuela Dora’s sweet and savory picadillo, savory bacalaito battered onion rings, and “extra” lamb picadillo meatloaf with olives. There are nostalgia-laced Puerto Rican breakfasts like cinnamon rolls constructed with pillowy mallorca dough and hearty sorullo waffles with pique honey. There are not-so traditional sides like hibiscus baked beans and crispy coconut rice. And there’s delectable, mouth achingly sweet desserts like Morir Soñando no bake cheesecake and passion fruit curd stuffed mini cakes. There’s also a glossary of traditional Puerto Rican ingredients and where to source them, as well recipes for traditional Puerto Rican bases like sofrito, sazón, and recaito.

With flavor and heart, this cookbook is more than just recipes. It’s a beautifully written reflection on Boricuan identity and a testament to the healing power of food.